Ingredients

For the crust and crumble

For the chocolate filling

90g raw cacao powder or cocoa powder

60ml melted coconut oil

60ml maple syrup, at room temperature

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Method

1Line a 9-inch square baking dish with greaseproof paper.

Prepare the crust and topping: Place the pecans in a food processor fitted with an ‘S’ blade and process until they are ground. Add in the dates, coconut oil, and salt and process again until the dough sticks together when pressed between your fingers.

Reserve one cup of this mixture for the crumble topping and press the rest of the dough evenly into the lined baking dish. Set aside.

Prepare the filling: In a medium bowl, whisk together the cacao powder, coconut oil, and syrup until smooth. Pour the chocolate filling over the crust and smooth the top with a spatula.

Sprinkle the remaining crumble over the top of the chocolate layer and use your hands to gently press the topping into the chocolate filling. Place in the freezer to set for at least two hours and then cut into bars. Serve chilled.